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Norway's Meny Introduces Insect-Flour Bread

By Dayeeta Das
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Norway's Meny Introduces Insect-Flour Bread

Norwegian retailer Meny has announced that it has launched bread partly made of larvae flour, to improve its efforts in food innovation.

The coarse-textured bread, branded Mjølmums, contains 2.1% dried and ground insect flour, which corresponds to around 100 larvae in each loaf.

The dried larvae, which take about eight weeks to grow, are a rich source of proteins.

The product will be available in 22 Meny outlets in March, the company announced.


Mari Kristine Kasbo, from the retailer's bakery department, said, "We must be a leader in innovation, selection and trends, and must, therefore, challenge ourselves.


"Larvae on the menu seem unthinkable for most people now, but perhaps not in five to ten years, in light of the enormous climate challenges we face," added Kasbo.

An Eco-Friendly Option

When compared with the production of other protein-rich foods, the need for water, space and feed is significantly lower for larvae.

In the production of one kilogram of proteins, the greenhouse emissions are six times lower for these larvae when compared to cattle.

In addition, it is also a renewable resource that feeds on leftovers discarded by humans and animals.

© 2019 European Supermarket Magazine – your source for the latest retail news. Article by Dayeeta Das. Click subscribe to sign up to ESM: European Supermarket Magazine.

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